Recipes
Solyanka fish
Ingredients
→ SALT
→ A FEW SLICES OF LEMON
→ A FEW PEAS OF BLACK PEPPER
→ 500 G OF FISH
→ 4-5 PICKLED CUCUMBERS
→ 30 G PARSLEY OR DILL
→ 2-3 FRESH TOMATOES OR 1 TABLESPOON TOMATO PASTE
→ 1-2 ONIONS
→ 1 TABLESPOON VEGETABLE OIL
→ 1 TABLESPOON OLIVES
→ 1 TABLESPOON OLIVES
→ 1 TABLESPOON CAPERS
→ 1 BAY LEAF
For the preparation of solyanka, you can take any fresh fish, but preferably large and not very bony. A good solyanka is obtained from delicious fish (sturgeon, beluga, sevryuga, sterlet). Cut the fish fillet into pieces (see the article "Cutting fish"), 2-3 pieces per serving, and cook the broth from the bones and heads (see the recipe "Fish broth").
Finely chop the peeled onion and lightly fry in a soup pan with oil, add tomato paste and simmer for 5-6 minutes, then put the pieces of fish, sliced cucumbers, sliced tomatoes, capers, 1 bay leaf, a few peas of black pepper in the pan. All this pour the prepared hot broth, add salt and cook for 10-15 minutes.
Before serving, you can put olives and parsley or dill in a hodgepodge. You can also add purified from the skin of the lemon slices.
Finely chop the peeled onion and lightly fry in a soup pan with oil, add tomato paste and simmer for 5-6 minutes, then put the pieces of fish, sliced cucumbers, sliced tomatoes, capers, 1 bay leaf, a few peas of black pepper in the pan. All this pour the prepared hot broth, add salt and cook for 10-15 minutes.
Before serving, you can put olives and parsley or dill in a hodgepodge. You can also add purified from the skin of the lemon slices.
